Orangespicebutter Recipes

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ORANGE BUTTER



Orange Butter image

A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.

Provided by Debbwl

Categories     Low Protein

Time 10m

Yield 1/2 cup

Number Of Ingredients 4

1/2 cup butter, margaine, softened
1 tablespoon powdered sugar or 1 tablespoon Splenda sugar substitute
1/2 teaspoon orange peel, finely shredded
1 teaspoon orange juice

Steps:

  • In a bowl combine ingredients.
  • Mix well. If using half orange as serving bowl fill now.
  • Serve at room temperature.

Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2

ORANGE HONEY BUTTER



Orange Honey Butter image

This orange honey butter is perfect on cornbread alongside chili but also makes a great edible gift!

Provided by Rachel Gurk

Categories     Dips & Spreads

Time 10m

Number Of Ingredients 3

1 stick (1/2 cup) unsalted butter, softened
zest of one large orange
2 tablespoons honey

Steps:

  • Blend ingredients together using fork. Store in the fridge but soften before use.

Nutrition Facts : ServingSize 1 tablespoon, Calories 117 kcal, Carbohydrate 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sugar 4 g

ORANGE BUTTER



Orange Butter image

This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 2

1 cup butter, softened
1/2 cup orange marmalade

Steps:

  • In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

Nutrition Facts :

ORANGE BUTTER



Orange Butter image

Provided by Food Network

Categories     dessert

Yield about 1 1/2 cups

Number Of Ingredients 5

Zest of 1 large navel orange, finely chopped
1/4 cup sugar
1/2 cup unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons CuraHao or other orange liqueur

Steps:

  • In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

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  • Place the whipping cream, honey, orange zest, and salt into a stand mixer fitted with the whisk attachment, and turn the mixer on as high as you can go without splattering cream everywhere (medium high for me). It will take about 10 minutes to take your whipping cream to the butter stage. Let’s break it down.
  • After a couple more minutes, the mixture will start to clump up, and by the 7 or 8 minutes mark, the butter will really separate from a liquid that collects at the bottom of the bowl. This is true buttermilk!
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